Alaskan blueberry coffee cake

1 1/2 c  All-purpose flour
    3/4 c  Sugar
  2 1/2 ts baking powder
      1 ts Salt
    1/4 c  Vegetable oil
    3/4 c  Milk
      1    Egg
  1 1/2 c  Blueberries (I use fresh,
           -but imagine frozen would
           -work)
    1/3 c  All-purpose flour
    1/2 c  Brown sugar, firmly packed
    1/2 ts Cinnamon (or more to taste)
    1/4 c  Firm butter (1/2 stick)
 
  Appearing In: The American Country Inn and Bed &
  Breakfast Cookbook, Volume One. From: Heavenly View
  Bed and Breakfast, Anchorage, Alaska
  
  In a medium mixing bowl, blend together 1-1/2 cups
  flour, sugar, baking powder, salt, oil, milk, egg and
  1 cup blueberries. Beat thoroughly for 30 seconds and
  spread in a greased round 9x1-1/2-inch pan or an
  8x8x2-inch pan. Combine 1/3 cup flour, brown sugar,
  connamon and butter. Sprinkle over batter and top with
  the remaining berries. Bake in a 375 degree oven for
  25 to 30 minutes, until done. Don't overbake. Serve
  warm with butter or honey. Serves 8.
  
  Sonya's note: If I remember correctly, this takes a
  bit longer to bake than what is in the instructions,
  but it is worth the wait!